List of Russian dishes

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This is a list of notable dishes found in Russian cuisine:[1]

Russian dishes[edit]

Name Image Description
Beef Stroganov Beef Stroganoff-01.jpg Pieces of sautéed beef in sauce, with smetana (sour cream).
Bliny Blini Tanya.jpg A thin traditionally leavened pancake
Caviar Ossetra caviar.jpg Processed, salted roe, often of sturgeon
Coulibiac Russian Coulibiac with Cabbage.jpg A fish (usually salmon or sturgeon) loaf, with rice, hard-boiled eggs, mushrooms, and dill.
Dressed herring Selidi pod shuboi.jpg Diced, salted herring covered with layers of grated, boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise.
Kasha Гречневая каша.jpg Porridge. Buckwheat, millet, oat, wheat and semolina kashas are widely popular in Russia, especially as children's food.
Kissel Red Currant Kissel.jpg Fruit dessert soup of sweetened juice, thickened with arrowroot, cornstarch or potato starch.
Knish Lower East Side - Schimmel Knish 2.jpg A baked or fried potato dumpling made of flaky dough.
Kalduny Koldūnai.JPG Stuffed dumplings.
Kholodets Holodez s hrenom.JPG Meat jelly. Also known as "studen".
Kulich Kulich pies.JPG One of the two sine qua non attributes of the Russian Easter (the other is Paskha). Kind of Easter bread.
Kvass Mint bread kvas.jpg A fermented non-alcoholic beverage made from black or regular rye bread.
Lymonnyk Slices of lymonnyk on the plate.JPG A type of lemon pie.
Medovukha Медовуха.jpg A traditional Russian honey-based drink analogous to its counterparts of other Indo-European peoples.
Okroshka Kvass-okroshka.jpg Cold soup of mostly raw vegetables like cucumbers, spring onions, boiled potatoes, with eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, topped with sour cream.
Oladyi Russian oladyi, Bob Bob Ricard, Soho, London.jpg Thick pancakes.
Olivier salad Russian Olivier salad.jpg Diced potatoes, vegetables, eggs, and ham with a mayonnaise dressing.
Paskha Paskha2.jpg Tvorog (farmer's cheese plus heavy cream, butter, sugar, vanilla, etc.), usually molded in the form of a truncated pyramid. Traditional for Easter.
Pelmeni Pelmeni.jpg Dumplings consisting of a meat filling wrapped in thin, pasta dough.
Pirog Fish pie.JPG A large pie either with a sweet or savoury filling.
Pirozhki Piroshki.JPG A generic term for individual-sized baked or fried buns (small pies) stuffed with various fillings.
Rassolnik Rassolnik.jpg A soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.
Sbiten Сбитень (збитень) ржаной.JPG A traditional Russian honey-based drink similar to Medovukha.
Shashlik Shashlik.jpg Marinated lamb on skewers, similar to Shish kebab. Meat and fat pieces are often alternated. Variants may use meat and such vegetables as bell pepper, onion, mushroom and tomato.
Shchi Schi.jpg A cabbage soup. Also can be based on sauerkraut. Kislye Shchi (sour shchi) despite its name is a fizzy beverage similar to kvass, usually with honey.
Solyanka Soljanka with olives.jpg A thick, spicy and sour soup that contains pickled cucumbers.
Sorrel soup Sorrel soup with egg and croutons (Zupa szczawiowa z jajkiem i grzankami).jpg Water or broth, sorrel leaves, salt, sometimes with whole eggs or egg yolks, potatoes, carrots, parsley root, and rice.
Syrniki Syrniki6.jpg Fried pancakes made of quark, usually topped with sour cream, varenye, jam, honey, or apple sauce.
Ukha Опеканная уха.JPG A clear soup, made from various types of fish.
Vatrushka Vatrushka.jpg A pastry with a ring of dough and sweet farmer's cheese in the middle.
Veal Orlov French meat.jpg Braised loin of veal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice, topped with bechamel sauce and cheese.
Vinegret Vinegret.jpg Diced boiled vegetables (beet roots, potatoes, carrots), chopped onions, and sauerkraut and/or pickled cucumbers.[2][3][4] Other ingredients, such as green peas or beans, are sometimes also added.[3][4] Dressed with vinaigrette or simply with sunflower or other vegetable oil.
Zakuski Russian Celebration Zakuski.jpg Refers to a variety of hors d'oeuvres, snacks, appetizers, usually served buffet style. It often includes cold cuts, cured fishes, mixed salads, kholodets, various pickled vegetables and mushrooms, pirozhki, caviar, deviled eggs, open sandwiches, canapés and breads.

See also[edit]

References[edit]

  1. ^ Classic Russian Cooking, Elena Molokhovets ("A Gift to Young Housewives"), Indiana University Press, 1992, ISBN 0-253-36026-9
  2. ^ В. В. Похлёбкин, Кулинарный словарь от А до Я, статья Винегрет, изд. Центрполиграф, 2000, ISBN 5-227-00460-9 (William Pokhlyobkin, Culinary Dictionary, Tsentrpoligraf publishing house, 2000)
  3. ^ a b И. А. Фельдман, Любимые блюда, изд. Реклама, 1988, с. 180-186, ISBN 5-88520-031-9 (I. A. Feldman, Favourite dishes, Reklama publishing house, 1988, p. 180-186)
  4. ^ a b Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія, Київ, Вища школа, 1992, с. 218 (L. Ya. Starovoit, M. S. Kosovenko, Zh. M. Smirnova, Cookery, Kiev, Vyscha Shkola publishing house, 1992, p. 218)